Recipe: Slow-poached Eggs

Updated 11:14 am, Friday, November 1, 2013

Makes as many servings as you choose to cook

Large eggs, as desired

Instructions: Fill your biggest, deepest pot with water and put it on stove over lowest possible heat.

Use something to keep eggs from sitting on the bottom of the pot, where temperature will be the highest. If you've got a cake rack or a steamer rack, use it. If not, improvise: a doughnut of aluminum foil or a few chopsticks scattered helter skelter across the bottom of pan will usually do the trick. Use an instant-read thermometer to monitor temperature in pot — if it's too hot, add cold water or an ice cube. Once water is between 140-145 degrees, add eggs to pot. Let them bathe for 40-45 minutes, checking temperature regularly with thermometer.

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You can use eggs immediately or store them in refrigerator for up to 24 hours. (If you're planning on storing them, chill them until cold in ice-water bath.) If you refrigerate eggs, warm them under piping-hot tap water for 1 minute before using.

To serve eggs, crack them one at a time into a small saucer. The thin white will not and should not be firm or solid; tip the dish to pour off and discard the loosest part of the white, then slide the egg onto the dish it's to be served in.